Carrot Loaf with Cider and Olive Oil
- Total Time: 60 Minutes
Description
Direct from Smitten Kitchen, this was super quick to whip up (the carrots were already grated), and it’s another easy snack to grab out of the freezer. This is perfectly lactose-free until Deb suggests slathering on some cream cheese frosting…and I think that if you’re going to go to the trouble to make frosting, make it with browned butter – enjoy!
Ingredients
2 1/3 c. (292 g) flour AND 1/2 t. salt
2 t. baking powder AND 1 1/4 t. cinnamon
1/4 t. nutmeg AND 1/8 t. ground cloves
1/2 c. (120 g) olive oil AND 3/4 c. (150 g) dark brown sugar
2 eggs AND 1 t. vanilla
1 c. (250 g) cider (basically cloudy apple juice that your children can drink)
1 1/2 c. grated carrots (about 170 g)
Instructions
Preheat the oven to 350 and lightly oil a 9 x 5 loaf pan. In a large bowl, whisk together the flour, salt, baking powder, cinnamon, nutmeg and cloves, and in a medium bowl, whisk together the olive oil, brown sugar, eggs, vanilla and cider. Stir the carrots into the wet ingredients until all are evenly coated, then scrape all of the wet mix into the dry bowl and use a sturdy spatula to stir just until there’s no trace of flour.
Pour the batter into your prepared loaf pan, smooth the top and bake for 55 to 60 minutes until a skewer comes out of the center dry and the internal temperature reaches 200 degrees. Allow the loaf to cool in the pan for about 20 minutes until you turn it out onto a rack to cool completely. This is beautiful enjoyed warm with butter if you don’t have time for frosting!
- Category: Freezes Well. Carrot. Loaves
